Name: Cabbage Fat-Burning Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Olive oil; Yellow onion, chopped; Garlic, minced; Carrots, sliced; Celery, sliced; Bell pepper, chopped (any color); Green beans, trimmed and cut; Green cabbage, chopped; Diced tomatoes (canned or fresh); Tomato juice or V8; Low-sodium vegetable or beef broth; Italian seasoning; Salt and pepper to taste

Cabbage Fat-Burning Soup is a comforting and hearty vegetable soup known for being low in calories and packed with nutrients. It’s the kind of soup I like to make when I want to eat clean, feel full, and still enjoy a flavorful meal. With lots of fiber-rich veggies, it’s perfect for meal prep, light dinners, or when I’m looking to reset after a weekend of indulgence.

Cabbage Fat-Burning Soup

Why I Love This Recipe

I love this soup because it’s easy, budget-friendly, and incredibly flexible. It’s one of those “clean out the fridge” recipes that somehow turns into something delicious every time. The cabbage gives it a great texture, and the mix of herbs and tomatoes adds enough flavor to keep me coming back for seconds. Whether I’m eating lighter or just want a warm bowl of something wholesome, this one never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, chopped
Garlic, minced
Carrots, sliced
Celery, sliced
Bell pepper, chopped (any color)
Green beans, trimmed and cut
Green cabbage, chopped
Diced tomatoes (canned or fresh)
Tomato juice or V8
Low-sodium vegetable or beef broth
Italian seasoning
Salt and pepper to taste

Directions

Sauté the base:
I start by heating olive oil in a large soup pot. I add chopped onions and garlic and cook until soft and fragrant, about 3–4 minutes.
Add the hearty vegetables:
I stir in the carrots, celery, bell peppers, and green beans. I sauté them for a few more minutes to start building flavor.
Add cabbage and liquids:
I mix in the chopped cabbage, diced tomatoes with their juice, tomato juice (or V8), and broth. I give everything a good stir.
Season and simmer:
I season the soup with Italian herbs, salt, and pepper. Once it starts boiling, I reduce the heat and let it simmer uncovered for 25–30 minutes, until all the vegetables are tender.
Taste and serve:
I give the soup a final taste and adjust the seasoning if needed. I serve it hot, and sometimes I sprinkle in fresh herbs or a squeeze of lemon for a little brightness.

Servings and Timing

This recipe makes about 8 generous servings. It takes around 15 minutes to prep and 30 minutes to cook, so I have a filling, healthy meal ready in under 45 minutes.

Variations

Add protein: I stir in cooked shredded chicken, turkey, or even lentils to make the soup more filling.
Spicy twist: A pinch of crushed red pepper or a splash of hot sauce adds a nice little kick.
Different veggies: I swap in spinach, zucchini, mushrooms, or cauliflower if I have them on hand.
No tomato juice? I just use more broth and a little tomato paste for a similar effect.
Fresh herb finish: I toss in chopped parsley, basil, or cilantro before serving for extra flavor.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 5 days. This soup actually tastes even better the next day as the flavors deepen. To reheat, I warm it on the stove over medium heat or microwave it in a bowl for about 2–3 minutes. It also freezes beautifully—perfect for batch cooking. I freeze individual portions and thaw overnight in the fridge before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes. I just toss everything into the slow cooker and cook it on low for 6–8 hours or high for 3–4 hours. The veggies come out perfectly tender.

Do I have to use tomato juice?

No, I can use broth plus a few tablespoons of tomato paste or more canned diced tomatoes for a similar base.

Will this soup help me lose weight?

This soup is low in calories and high in fiber, so it’s great for feeling full on fewer calories. While no food guarantees weight loss, I find it helpful as part of a balanced eating routine.

Is it okay to eat this soup every day?

Sure. I often eat it for a few meals in a row during the week. It’s packed with nutrients, and I can change it up slightly with different add-ins to keep it interesting.

Can I blend it for a smoother texture?

Absolutely. I sometimes blend half of it to thicken the base while still keeping some texture from the veggies.

Conclusion

Cabbage Fat-Burning Soup is one of those simple, satisfying meals I turn to when I want something light but filling. It’s a great way to pack in the veggies and feel good about what I’m eating. Whether I’m looking to reset or just need a warm bowl of comfort, this soup checks all the boxes.